| Prep: 20 mins | Cook: 35 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 200 | 0.3g | 0.1g | 50g |
| sugars | fibre | protein | salt |
| 25g | 5g | 3g | 0.1g |
If there’s one thing that captures the essence of heartland cuisine and farm-to-table freshness, it’s our delightful Yautia Horquetas Salad. What makes this vegetable-based dish particularly striking is not just its colourful display of fruits and veggies, but its nod towards the culinary fusion between Midwest and tropical influences, spanning my own geographical heritage.
The wonders of Yautia
Returns to my roots – quite literally – begin with the wonder vegetable, yautia, or taro as it is popularly known. This starchy root vegetable, a staple in many tropical countries, brings earthy notes, and when combined with bright fruits like strawberries, pineapple, mango, and blueberries, it supports a distinct melody of flavors. What’s more? Taro is an excellent source of dietary fiber and is packed with essential nutrients, promoting heart health and aiding digestion. More about the health benefits of taro can be found here.
An explosion of tastes
What truly elevates the Yautia Horquetas Salad is, however, the electrifying medley of sweet, tangy, and savoury. The honey and fresh lime juice dressing is the perfect stage for the sweetness of the fruits and the peppery bite of cilantro. The complex yet balanced flavor profile is reminiscent of a trendy tropical fruit salad, but with a unique Midwest spin. With salt and pepper added to taste, the humble touch brings me back to the simplicity and authenticity of home-kitchen in Nebraska.
As for pairing, Yautia Horquetas Salad works splendidly alongside proteins as a side dish. Picture this, a portion of slow-cooked, fall-apart tender braised beef short ribs or my grandmother’s famous church basement beef stew, served with a generous helping of this refreshingly divine salad – a match made in culinary heaven!
In its essence, the Yautia Horquetas Salad is more than just a recipe, it is a story – of geographical roots, of local and international influences, and above all, the pursuit of wholesome, colourful, and heartening cooking.
What You’ll Need
- 3 yautia (taro root) – peeled and cut into chunks
- 1/2 cup pineapple – diced
- 1/2 cup mango – diced
- 1/2 cup strawberries – halved
- 1/2 cup blueberries
- 1/4 cup lime juice
- 1 tablespoon honey
- 1/2 cup cilantro – finely chopped
- Salt – to taste
- Pepper – to taste
Method
Step One
Begin by rinsing the yautia under running water to get rid of any residual dirt. Use a potato peeler or a sharp knife to peel the skin off the yautia. Once peeled, chop the yautia into sizable chunks.
Step Two
Boil a large pot of water and add the yautia chunks. Let them cook until they become tender enough to be easily pierced with a fork. This process usually takes around 20 to 30 minutes. Once fully cooked, drain them and let them cool.
Step Three
As the yautia chunks are cooling, begin to prepare the fruits. Dice the pineapple and mango into small cubes. Wash the strawberries, pat them dry, and halve them. Also, rinse the blueberries and set them aside.
Step Four
In a small bowl, combine the lime juice and honey. Stir the mixture until the honey is completely dissolved into the lime juice.
Step Five
In a larger bowl, combine the cooled yautia chunks, diced pineapple, diced mango, halved strawberries, and blueberries. Pour the lime juice and honey mixture over the top, and gently stir everything together.
Step Six
Finely chop up the cilantro and sprinkle it over the salad. Season with salt and pepper to taste. Give the salad one more good mix to ensure that everything is well coated with the dressing and the seasonings.
Step Seven
The Yautia Horquetas Salad is ready to be served right away. However, for an even better flavor, you could refrigerate it for an hour or more before serving. Enjoy!
